The Definitive Guide to Traditional Portuguese Soups

Portuguese soups are more than just appetizers—they’re warm bowls of comfort, tradition, and regional pride. From the verdant fields of Minho to the sunny plains of Alentejo and coastal towns, these recipes use simple ingredients to create deeply flavorful meals.

1) Caldo Verde

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Portugal’s national soup! Originating from Minho, Caldo Verde is a simple and comforting soup with potatoes, onions, garlic, and finely shredded kale (collage). Slices of smoked chorizo add extra flavor. It’s even better with a slice of cornbread.

Ingredients:

• 500g peeled and diced potatoes
• 1 medium onion, chopped
• 2 cloves of minced garlic
• 200g finely grated kale
• 100g finely sliced chorizo
• 3 tablespoons olive oil (plus a little for drizzling)
• Salt and pepper to taste
• 1.5 liters of water

Preparation Method:

1. In a large saucepan, sauté the onion and garlic in olive oil until translucent.
2. Add the potatoes and cover with water. Season with salt. Cook over low heat until the potatoes are tender (about 20 minutes).
3. Beat until smooth, using a mixer.
4. Return to heat and add the shredded kale. Cook for 5 to 10 minutes, until the leaves are tender but glossy.
5. Add the chorizo slices and cook over low heat for another 2 to 3 minutes.
6. Drizzle with more olive oil and serve warm with cornbread.

• Tip: For an authentic texture, slice the kale paper-thin!

2) Stone Soup

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Legend has it that a hungry monk convinced the villagers to add ingredients to his “stone soup” — and thus a rich bean and meat stew was born in Almeirim.

Ingredients:

• 400g red beans (canned or soaked overnight)
• 150g of pork belly cut into cubes
• 100 g of sliced chorizo
• 100g sliced black pudding
• 1 chopped onion
• 2 cloves of minced garlic
• 2 bay leaves
• 2 diced potatoes
• Chopped fresh parsley
• Salt and pepper

Preparation Method:

1. In a pan, cook the pork belly and sausages with onion, garlic and bay leaves for 5 to 10 minutes.
2. Add the beans, potatoes, and enough water to generously cover. Simmer over low heat for 45 to 60 minutes.
3. Remove the “stone” if it was placed there by tradition!
4. Adjust the seasoning and sprinkle with fresh parsley.

• Tip: Serve with rustic bread to soak up the broth.

3) Alentejo-style açorda

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A rustic Alentejo bread soup with garlic and coriander. The stale bread absorbs the aromatic broth, topped with a perfectly poached egg.

Ingredients:

• 4 cups of stale bread, cut into pieces
• 4 cloves of minced garlic
• 1 bunch of chopped fresh coriander
• 4 eggs
• 4 tablespoons of olive oil
• 1.5 liters of boiling water or chicken broth
• Salt

Preparation:

1. In a mortar, crush the garlic with salt and chopped coriander.
2. Place the pieces of bread in bowls.
3. Place the eggs in boiling water; remove when the whites are firm.
4. Pour the boiling broth over the bread, add the garlic and coriander purée, drizzle with olive oil, and top with the poached eggs.

• Tip: Use good quality crusty bread for best results!

4) Green Bean Soup

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A light, everyday soup made with green beans and root vegetables. Kids love this simple classic!

Ingredients:

• 200g green beans, cut into 2cm pieces
• 2 diced potatoes
• 2 carrots, diced
• 1 small onion, chopped
• 2 tablespoons of olive oil
• Salt and pepper
• Optional: small pasta, such as vermicelli

Preparation:

• In a pan, sauté the onion in olive oil.
• Add the potatoes and carrots, cover with water, and bring to a boil. Cook for 15 minutes.
• Add the green beans and pasta (if using). Cook until the vegetables are tender.
• Season and serve with a drizzle of olive oil.

5) Chicken Soup

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The Portuguese version of chicken soup. Light, comforting, and often prepared when someone isn’t feeling well.

Ingredients:

• 1 small chicken (or 2 chicken breasts)
• 1 whole onion
• 1 whole carrot
• 1 cup brown rice or small pasta (like letter pasta)
• Salt and pepper
• Fresh mint (optional)

Preparation:

• Place the chicken, onion, and carrot in a pot with water to cover. Bring to a boil, then reduce the heat to low and simmer for 40 to 50 minutes.
• Remove the chicken and shred the meat. Discard the bones, onion, and carrot.
• Bring the broth to a boil, add the rice/pasta, and cook until tender. Add the shredded chicken back in.
• Season and garnish with fresh mint, if desired.

6) Vegetable Soup

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A staple dish in every Portuguese home — creamy mixed vegetables with seasonal greens.

Ingredients:

• 2 diced potatoes
• 2 carrots, diced
• 1 chopped onion
• 200g diced pumpkin
• 1 small cabbage or chopped kale
• 2 tablespoons of olive oil
• Salt

Preparation:

1. Cook the root vegetables in salted water until tender.
2. Blend until smooth and return to the pan.
3. Add the chopped vegetables and cook over low heat for 5 to 10 minutes.
4. Drizzle with olive oil before serving.

• Tip: Use seasonal vegetables — this soup adapts to what’s fresh!

7) Chickpea Soup

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Nutritious and filling — chickpeas combine with leafy greens and sometimes sausage for a complete meal.

Ingredients:

• 400 g cooked chickpeas
• 2 diced potatoes
• 1 diced carrot
• 1 chopped onion
• 100 g spinach leaves
• 100g sliced chorizo (optional)
• 2 tablespoons of olive oil
• Salt and pepper

Preparation Method:

1. Sauté the onion in olive oil, add the potatoes, carrots, and chickpeas, and cover with water. Cook over low heat until the vegetables are tender.
2. Blend part of the soup in a blender to obtain a creamy texture.
3. Add the spinach and chorizo and cook for another 5 to 10 minutes. Season to taste.

8) Fish Soup

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A typical coastal dish — tomato-based broth with white fish, seafood, and herbs.

Ingredients:

• 500g white fish fillets, cut into pieces
• 200g shrimp or seafood (optional)
• 1 chopped onion
• 2 chopped tomatoes
• 2 cloves of minced garlic
• 1 bay leaf
• 2 tablespoons of olive oil
• Fresh coriander
• Salt and pepper

Preparation:

1. Sauté the onion and garlic in olive oil. Add the tomatoes and bay leaf; cook until tender.
2. Add the fish pieces and shellfish and cover with water. Cook over low heat for 15 to 20 minutes.
3. Garnish with coriander before serving.

9) Fish Stew

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A hearty fish stew—layers of fish, peppers, potatoes, and tomatoes—that’s even better with crusty bread.

Ingredients:

• 1 kg mixed white fish, cut into pieces
• 4 sliced potatoes
• 1 onion, sliced
• 1 sliced green pepper
• 2 sliced tomatoes
• 3 cloves of minced garlic
• 3 tablespoons of olive oil
• 1 bay leaf
• Salt and pepper
• Fresh parsley

Preparation:

1. In a large pot, layer the onion, garlic, peppers, tomatoes, potatoes, and fish. Season each layer.
2. Drizzle with olive oil and add the bay leaf. Cover and simmer over low heat for 40 minutes, until tender.
3. Decorate with parsley.

10) Alentejo Tomato Soup

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Bold flavors from Alentejo: ripe tomatoes, garlic, and a poached egg on rustic bread.

Ingredients:

• 5 ripe chopped tomatoes
• 1 chopped onion
• 3 cloves of minced garlic
• 4 eggs
• Sliced stale bread
• 3 tablespoons of olive oil
• 1 bay leaf
• Salt and pepper

Preparation:

1. Sauté the onion and garlic in olive oil, add the tomato and bay leaf, and cook until soft.
2. Add water and bring to a boil. Fill the eggs with the broth.
3. Place the bread slices in bowls, pour the soup over them and top with the poached eggs.

Final Considerations

Portuguese soups are a hug in a bowl—humble, nourishing, and full of memories. Include them on your table and you’ll understand why these recipes have endured for centuries.